Page 54 - Demo

Swiss Roll
Servings: 1 roll | Prep time: 30 min | Total time: 1 hr
DIRECTIONS
1. Beat egg yolks with salt and 50g of sugar until foamy and light.
2. Make meringue: beat egg white till foamy, add cream of tartar and 70g of sugar in 3 stages. Beat until stiff peaks form. 3. Fold egg yolk mixture into egg white.
4. Sift in flour and baking powder. Mix until smooth.
5. Put vegetable oil, milk and vanilla in a bowl, add some batter in and mix well. Put this mixture back into the batter and mix thoroughly.
6. Pour the batter into a rectangular pan lined with parchment paper (I use my lasagna dish).
7. Bake at 338° for 30 min.
8. Remove from the baking dish. Cut away uneven edges. Put another piece of parchment paper over top and flip upside down. Remove the parchment on the bottom.
9. Make a slanted 45 degree cut on the short edge (see notes). 10. Spread on jam, jelly, whipped cream, or anything you want.
11. Roll from the straight edge like sushi using the parchment paper to tuck as you roll.
12. Tape the parchment to keep it rolled up, put in the fridge for 1 hour.
13. Cut into 1” slice and serve – enjoy! 53
INGREDIENTS
5 eggs separated
1gsalt
50 +70g sugar
1⁄2 tsp cream of tartar (use 1/8 tsp per egg yolk to stabilize when making meringue)
90g flour
2g baking powder 50g vegetable oil 50 g milk
1⁄2 tsp vanilla
Filling:
- Whipping cream - Jam
- Strawberries
Note: This recipe is by weight to be precise, again meticulous is the key to success in making Japanese cake recipes!